This weekend we picked up a 190 lb. hog from the fine folks at Bear Creek Farm.
Here is what we did with it.
36 hour sous vide pork belly that was deep fried to crisp the skin
mortadella di bologna
22 hour slow smoked pork shoulder
smoked rack of loin
slaws and watermelon/heirloom tomato salad
pop tarts made with leaf lard from the pig
new tv setup to watch college football